Meanwhile, chop the vegetables, have a glass of wine, browse through the Asian Takeout recipe collection and think about all the other things you want to try one of these days…□ Mix the Sauce, use a bit to marinate the chicken just for 10 minutes. Making Cashew ChickenĬashew Chicken is very straight forward to make and also very forgiving (especially if you use chicken thigh). But feel free to add other vegetables into this. I’ve also seen it with red capsicum, celery, Asian Greens, broccoli, carrots and scallions/shallots. I make Cashew Chicken with green capsicum (bell peppers) and onion because they are the most common vegetables I’ve seen in Cashew Chicken. ![]() It’s super simple, see directions here: How to Velvet Chicken. If I make this with chicken breast, I always tenderise it using a Chinese restaurant technique using baking soda (bi-carb). I like to use chicken thigh for stir fries because it’s juicier than breast and tenderloin. I promised quick and easy, and I exaggerate not! There’s not that many ingredients in the sauce (see photo above) nor in the stir fry itself (see below). It seasons the sauce, gives it depth of flavour and complexity, that “something something” to make it just like Chinese restaurants. While you’d never drink it straight, when used cooking, it completely transforms. It’s an alcoholic wine used for Chinese and other Asian cooking. Totally unpleasant to drink, salty, cheap as chips from Asian stores (~ $1.50 for a big bottle), lasts forever and you can read more about it here (if you’re so inclined). You’ll have it on the table faster than ordering home delivery, it’s healthier ( way less greasy!) and it’s versatile so you can add or switch the vegetables as you please. So much easier to just adapt this yourself rather than trying to explain what you want over the phone to your Chinese takeout place…… right? □ The secret ingredient is Chinese Cooking WineĬhinese Cooking Wine, also known as Shaoxing wine or Shaosing wine, is the secret ingredient that makes homemade Chinese food truly taste as good as take out. No false promises here! Just read some of the glowing reviews from the many people who have tried this. This is takeout made at home that truly stacks up to your favourite Chinese restaurant. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Cashew Chicken Try this with Hot and Sour Soup or Chinese Corn Soup with a side of Fried Rice for a homemade takeout experience! You’ll love how saucy this is, and how you can adapt this to your taste by using vegetables of choice. 6- add capsicum and stir fry for 2 more mins.A saucy chicken stir fry with cashews, this is a terrific combination of flavours. 5- clean the wok, add 2 tbsp vegetable oil, minced garlic, minced ginger and stir till fragrant. Remove and set aside 4- in the same wok, over medium high heat, place 2 tbsp vegetable oil, add the chicken pieces and stir fry until almost cooked and lightly golden (don’t need to be cooked all the way through as they will continue cooking in the sauce). 3- place 1 tbsp vegetable in a wok, turn on medium heat, add the cashews and stir until toasted and light golden in colour. 2- Make sauce by mixing all the ingredients together. The most delicious chicken cashew nut stir fry! Tag someone who needs to make this for you □ Ingredients: For chicken: 500g chicken breast, cubed 2 tbsp cornflour Salt and pepper to taste For sauce: 1 tbsp brown sugar 1 tbsp cornflour 1/2 cup reduced salt soy sauce 1/2 cup oyster sauce 1/2 cup water 1 cup cashews Vegetable oil 1 tsp minced ginger 1 tbsp minced garlic 1 large onion (or 2 small onions), diced largely 1/2 red capsicum, diced largely 1/2 green capsicum, diced largely 1/2 yellow capsicum, diced largely 2 spring onions, chopped Method 1- Place cornflour, salt and pepper on chicken pieces and coat well.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |